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WFO banquet for four

03-13-2008, 03:59 AM

First comes the wild boar..........marinaded for 2 days as normal but cooked in a barbeque sauce this time after a couple of hours coated in Hickory Smoke.....probably what you would call liquid smoke. 3 hours cooking and it was fantastic

Next is Vertical chicken and garlic mushrooms. First time with the chicken but certainly not the last

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Thanks to all for the kind comments all encouragement is greatly appreciated.

Frances, the coordination is just the same as your meals and bread. It gets better as I get to learn how the oven performs. And your right about the numbers, too much food........the chicken was a step too far.........Waynebergmans vertical chicken picture on site that morning triggered a 'need to know'. Curiosity is satisfied in spades and no food is wasted in our house (problem is getting the house guests to go home)

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BTW Inishta,
Great looking pool, despite the rain. Looks like a great home you've set up there.

Any progress on the San Marzano Tomoatoes? I hadn't planned on even trying, but I saw seeds in the store the other day and I have a cold frame, (miniture greenhouse) to grow them in over the summer, so, for a buck-and-a-half, I figured, what the heck! I've failed before....the worst I end up with is so-so Roma Tomoatoes.

Good pics! Love to see the rest of the house.
G.

GJBingham
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Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

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George.
Pretty flamin thoughtless on my part eh Sal.( 'N that's another clue as to my final rank of Private).
Mate, sometimes I feel embarrassed, but seldom envious: although I did cast a lustfull eye upon the images of Fethiye.
Uncle Inish lives well in a wonderful spot, I'd reckon.
Youse mob are Top Shelf: I stand back in awe.
Enjoy the coming of Spring up there in the 'Second Hemisphere'.
Laugh big mobs eh, tru.
teach.

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Sorry Inish.
GJB's implied comment threw me. (I should have thought, eh).
Mate, if it needs a seperate thread, it may well be too tough for me, but appreciate a bo-peep anyway. After all, custom-made currys are to die for, yes? Goat in particular. 'Gulai Kambing Madura'. Swoon.
You mob would have goat as a staple? Australia is just waking up to it, and pricing to match.
Best I stop.Stay safe you lot. ('n no salmonella thank you GJB).
teach.

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Welcome back Jeffy. Good to read your ramblings again. Another good grin on this end.

I'm intrigued with the goat curry idea. Hmmm... where can I find a goat around here? There was one in the paper a couple of days ago, babe still on the bottle - $100. I could just put it to pasture in the neighbors flowers and be cookin' curry by next winter.

GJBingham
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Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

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George,
$100 is up there with breeding prices:just kidnap the little darling.
Mate, will not only renovate said flower bed, but will prune all vegetation to an astounding height, Plus remodel all horizontal surfaces of unattended cars.

Inish, that surprises me. I thought Turkey would have hosted big mobs of delicious goat. Shows my ignorance, eh.
Mate, I'll try a short-cut message after this: when that fails, I'll go long-hand, eh.
(Actually GJB, I think I heard that top bucks are pulling up to A$40,000 here.Meat breeds, I think, but don't know. Many of our ferals have good cashmere yield. Probably Afghan lineage.)
Strange world.
teach.